Spicy root & lentil casserole
- Good Food team
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.6 out of 5.901 ratingsRate
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The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp sunflower or vegetable
oil
-
1 onion
chopped
-
2 garlic clove
crushed
-
700g potatoes
peeled and cut into chunks
-
4 carrot
thickly sliced
-
2 parsnip
thickly sliced
-
2 tbsp curry paste
or powder
-
1 litre/1¾ pints vegetable stock
-
100g red lentils
-
a small bunch of fresh coriander
roughly chopped
-
low-fat yogurt
and naan bread, to serve
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Nutrition: per serving
-
kcal378
-
fat9g
-
saturates1g
-
carbs64g
-
sugars0g
-
fibre10g
-
protein14g
-
salt1.24g
low
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Method
-
step 1
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
-
step 2
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
-
step 3
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
RECIPE TIPS
LIKE THIS?
Try some of our other veggie mains, Butternut squash & sage risotto, Pumpkin curry with chickpeas or Roasted vegetable lasagne.
Recipe from Good Food magazine, February 2003
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A star rating of 4.6 out of 5.901 ratings
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